Monosodium glutamate is one of the best known and most widely used flavor enhancers. It is highly used food additive all over the world. Other less prominent flavor enhancers, which are similar to MSG, include tricholoric acid and ibotenic acid.
They are many theories how the flavor enhancers work. One theory is that they increase the sensitivity of the taste buds thus increasing flavor.
A second theory suggested that an increase in salivation as a result of the flavor enhancers will increase flavor perception. While a third theory of intensified flavor perception is based on the observation that flavor enhancers produce certain physical sensations in the mouth such as coolness and heat.
Flavor enhancers, very well known in oriental cuisines, have the ability of making more intense basic flavors of meat, meat products, and other foods of animal origin.
Flavor enhancers now intensify desired flavors and mask unwanted ones in beverage, processed fruit and vegetables, and baked goods like bread and cakes.
Flavor enhancers
